Greek Egg Lemon Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 large eggs (let eggs come to room temp)3 cans College Inn organic chicken broth1/2 cup uncooked orzo 1 or 2 lemon juiced (to taste)saltpepper
Bring Chicken Broth to boil (in the mean time, let eggs come to room temperature). Add orzo to pot and cook to al dente. When pasta is cooked, turn down heat to low. Wisk eggs in a separate small bowl, and slowly drizzle hot chicken broth into egg mixture, wisking constantly. Keep adding hot broth to egg mixture until bowl is almost full. Then take egg mixture and pour very slowly back into pot of remaining hot chicken broth/pasta, wisking constantly. Raise heat to medium low to heat soup and keep wisking. At this point you can add, salt, pepper and fresh lemon juice to taste. This recipe makes approximately 6 1 cup servings. Enjoy. Total calaories 94.8; 2.9 gram fat; 11.2 carbs; 951.1 mg sodium and .5 gram fiber
Number of Servings: 6
Recipe submitted by SparkPeople user DEMETRIAH.
Number of Servings: 6
Recipe submitted by SparkPeople user DEMETRIAH.
Nutritional Info Amount Per Serving
- Calories: 94.8
- Total Fat: 2.9 g
- Cholesterol: 70.8 mg
- Sodium: 951.1 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 0.5 g
- Protein: 4.9 g
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